Sheet Pan Pancakes made with homemade pancake batter and topped with assorted toppings let you make pancakes for a crowd without flipping them over the stove top for an hour.


– All-purpose Flour – Sugar – Oil or melted unsalted butter – Eggs – Baking powder – Bicarbonate of soda – Whole Milk – Vanilla extract – Salt – Strawberries – Peanut butter

Sheet pan pancakes solve all those issues, and you can bake a couple pans at a time. They're the perfect way to enjoy delicious pancakes on busy mornings too!


First, preheat your oven to 425℉. Whisk your dry ingredients in a large mixing bowl (flour, sugar, salt, baking powder, and baking soda).


Next, add the wet ingredients- eggs, oil, milk, and vanilla to the dry ingredients. Beat until smooth.


Pour batter into the prepared baking sheet. Looking at the pancake batter, visually divide it into 6 sections.


Add strawberries to the 1st section, dollop peanut butter into the 2nd section, chocolate chips onto the 3rd section, raspberries to the 4th section, blueberries in the 5th section, and sprinkles on the 6th section.


Next, place the sheet pan into the center of the oven and bake for 15-minutes. Check with a knife inserted in the center of the pancake that comes out clean.

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